Höhne M, Schreier E (2000): Lebensmittelassoziierte Virusinfektionen. [Foodborne virus infections]
Bundesgesundheitsbl 43: 770-776.

Until the 1970s, diagnostic methods for infectious diarrhoea were limited to bacteria and parasites, and the causative agent could be identified only in a few cases. But the causes of major foodborne diseases include bacteria, parasites and viruses as well. Unlike bacteria, viruses cannot multiply outside of their specific host. They remain infectious especially in conditions, such as refrigeration, designed to maintain good food quality. Viruses transmitted via food include the hepatitis-inducing viruses A and E, the gastroenteritis viruses e. g. Norwalk and Norwalk-like viruses, Rota- and Astrovirus, Adenovirus and some of the Enteroviruses. Foodborne viruses are transmitted enterically. They are shed by faeces or during vomiting and infect by being ingested (faecal-oral, aerogene-oral). Due to the very high infectivity most of the outbreaks were reported for institutional settings like schools, children's day-care and geriatric facilities and hospitals. Proper conditions of hygiene, and exclusion of sick persons from handling food are important preventive measures to avoid faecal contamination of food.